Best Bonbon Chicken Recipes
BOURBON CHICKEN
I searched and finally found this recipe on the internet. It is a copycat of the Bourbon Chicken sold in Chinese carry-outs in my hometown. This recipe is so good that my sons gobble it up leaving me just a spoonful. Their excuse was they thought I had eaten. Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.
Provided by LinMarie
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.
- Heat oil in a large skillet.
- Add chicken pieces and cook until lightly browned.
- Remove chicken.
- Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
- Add chicken and bring to a hard boil.
- Reduce heat and simmer for 20 minutes.
- Serve over hot rice and ENJOY.
BEST BOURBON CHICKEN
Bourbon Chicken is traditionally a Southern dish, and after moving to Pennsylvania from Oklahoma, I really missed this. I searched for a recipe I liked, but I couldn't find one, so this is my own delicious version, spiced up with ginger, fruit juice, red pepper, and a little Southern Comfort! Serve over rice.
Provided by Rikster67
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Heat the oil in a large heavy pan or Dutch oven, and brown the chicken pieces until lightly golden on all sides, about 10 minutes. Transfer the chicken to a bowl.
- In the same dutch oven, whisk the water, brown sugar, 3/4 cup of fruit juice cocktail, soy sauce, ketchup, bourbon liqueur, apple cider vinegar, garlic, dried onion, red pepper flakes, and ground ginger into the Dutch oven. Bring the sauce to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
- Stir the chicken back into the sauce, and bring to a full boil over medium-high heat. Reduce the heat to medium-low, and simmer until the sauce is reduced and thickened and the chicken pieces are no longer pink in the middle, about 20 minutes.
- Remove the chicken pieces to a bowl with a slotted spoon. Stir together 1/4 cup of fruit juice cocktail with the cornstarch until smooth, and whisk the cornstarch mixture into the sauce, stirring constantly to avoid lumps. Bring the sauce back to a simmer, let thicken for about 1 minute, and return the chicken pieces to the sauce. Stir to combine, and serve.
Nutrition Facts : Calories 417.4 calories, Carbohydrate 36.7 g, Cholesterol 97 mg, Fat 10.9 g, Fiber 0.4 g, Protein 37.1 g, SaturatedFat 2.1 g, Sodium 1382.2 mg, Sugar 32.2 g
BON BON CHICKEN
Steps:
- Combine sauce ingred. and mix well.' Cut chicken into strips. Cover with water, add scallions, ginger and salt. Bring to boil, then simmer gently til done - it's v quick. Remove chicken and rinse under cold water. Reserve 3 T poaching liquid. Pull chicken into long shreds. Mix reserved poaching liquid with tahini. Combine chicken, celery, cilantro and sesame sauce. Garnish with cilantro
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